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Quick Thai Inspired Lentil Curry
Quick Thai Inspired Lentil Curry

Quick Thai Inspired Lentil Curry

with Roasted Sweet Potato and Zesty Rice

Recipe Development Team
Recipe Development TeamPublished on August 27, 2024

Red chillies give Thai Red its signature colour, as well as its flavour and heat! Ready in less than 25 minutes, our Quick Thai Inspired Lentil Curry is loaded with veg and lentils in a curried coconut milk base.

Tags:
Veggie
Spicy
New
Allergens:
Cereals containing gluten
Soya
Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

150 grams

Jasmine Rice

1 unit(s)

Lime

2 unit(s)

Garlic Clove**

1 carton(s)

Lentils

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

32 grams

Sweet Chilli Sauce

Nutritional information

Energy (kJ)4024 kJ
Energy (kcal)962 kcal
Fat29.6 g
of which saturates15.8 g
Carbohydrate145.3 g
of which sugars26.9 g
Dietary Fibre16.5 g
Protein27.9 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Sieve
Medium Saucepan
Lid
Zester
Grater
Large Saucepan

Cooking Instructions and Tips

Sweet Sweet Potato
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.

Cook the Rice
2

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep the Rest
3

a) Meanwhile, zest and cut the lime into wedges. 

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the lentils in a sieve.

Start the Curry
4

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Once hot, add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.

c) Add the coconut milk, soy, peanut butter and lentils to the pan. Stir well until combined.

d) Bring to the boil and simmer until thickened, 6-8 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Bring it All Together
5

a) Once ready, stir the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice into the lentils. Remove from the heat.

b) Taste and with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve Up
6

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls. Top with the lentil curry.

c) Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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